Made with prepared eggnog and rich melted chocolate, this Chocolate Eggnog Pie delivers a creamy, custard-style filling perfect for the holiday season. Serve it with plenty of whipped cream for the ultimate festive dessert.

Easy Chocolate Eggnog Pie Recipe

Eggnog is a nostalgic holiday treat that I look forward to every Christmas. Eggnog or “boiled custard” was one of my Grandma’s specialties. People all over her community loved it, and often requested she make some for them to enjoy at their own family celebrations. She graciously would do it just for the cost of the ingredients and to share the love.

The custard for this creamy Chocolate Eggnog Pie recipe is made from store-bought eggnog and yes, you can taste the rich flavor in every single bite! The filling is made on the stovetop then poured into a prebaked pie shell to cool. Top it with fresh whipped cream and allow it to chill to set up and that’s all she wrote.

Checkout this quick list of key ingredients to make this simple Chocolate Eggnog Pie: (Scroll down for the full printable recipe card.)

Crust – One 9-inch deep dish pie crust. You can use a frozen pie crust, refrigerated crust or homemade pie crust.
Chocolate – 10 ounces of bittersweet chocolate. You can use chopped chocolate bars or chocolate chips.
Eggnog – Three cups of your favorite brand of store-bought eggnog.
Butter – Melted butter adds a rich flavor to the filling.
Sugar – Granulated sugar (white sugar) for sweetness.
Whole Eggs – Four large eggs stabilize the egg custard.
Salt – A small amount of salt balances the flavor.
Thickener – Cornstarch thickens the pie filling.
Flavoring – Vanilla extract for creamy floral notes.
Whipped Cream – Heavy cream, granulated sugar and vanilla extract OR two cups of Cool Whip to garnish the top.

ingredients-to-make-chocolate-eggnog-pie

How to Make the Best Chocolate Eggnog Pie Recipe

This eggnog pie keeps things simple as well and the chocolate adds a dimension of flavor that you may not have enjoyed using eggnog before. While I begin this pie with a prepared eggnog for ease of preparation, when it comes to drinking eggnog there’s nothing like a cup of Homemade Eggnog sprinkled with nutmeg.

Pie Shell – Bake the pie crust per the package directions until golden brown. Cool.
Egg Mixture – Combine sugar, cornstarch, salt and egg yolks until fully combined.
Heat Eggnog – In a large pot heat the eggnog and butter. Cook on medium-high until the butter has melted, whisking constantly.
Add Egg Mixture – Whisk the sugar-egg mixture into the eggnog stirring until thickened. Add the vanilla.
Melt Chocolate – Melt together the bittersweet chocolate and 2 Tbsp butter in the microwave.
Add Chocolate Mixture to Eggnog Mixture – Stir the melted chocolate into the custard until fully combined. Pour into a bowl pressing plastic wrap on top.
Refrigerate – Chill until the custard has cooled completely.
Transfer to Crust – After chilling, remove the plastic wrap and stir then pour and spread into crust.
Serve– Chill until set then serve with whipped cream.

Kitchen Equipment to Make Chocolate Eggnog Pie

One medium pot or saucepan.
Measuring cups and spoons.
Balloon whisk.
Small bowl.
9-inch pie plate or pie dish.
Medium microwave safe bowl to melt the chocolate.
Large bowl for chilling the pie filling.
Wire rack plus sharp knife or pie server for slicing.

Recipe Variations, Tips and Substitutions

Chocolate – You can use any flavor of chocolate bars or chocolate chips. Semi-sweet chocolate, german chocolate, dark chocolate or milk chocolate. Please note that each kind of chocolate will have a different depth of chocolate flavor.
Chocolate Bars or Chocolate Chips – I have used both chopped chocolate and chocolate chips in this eggnog pie recipe. As long as it’s quality chocolate, either one will work fine. I personally lean toward using bittersweet chocolate for a depth of flavor.
Use Cool Whip or Fresh Whipped Cream – You can use a whipped topping like Cool Whip for the top or you can make your own sweetened fresh whipped cream.
When to Serve – This pie is perfect for serving as a Thanksgiving, Christmas or New Year’s Eve dessert.
Homemade Whipped Cream – Chill a medium bowl and beaters in the freezer for 15 minutes or so. Remove from the freezer and whip 2 cup whipping cream with 1 teaspoon vanilla extract. Gradually add 1/4-1/3 cup granulated sugar, whipping on medium high speed until stiff peaks form. Don’t overbeat. Chill until using. Fresh whipped cream is best made and served the same day.
Spices – You could add a dash of cinnamon and nutmeg to the chocolate custard.
Flavoring – You could add one teaspoon rum extract or brandy extract. You could also spike the pie filling with 1-2 tablespoons rum.

Storage and Leftovers

Leftovers – Store Chocolate Eggnog Pie in an airtight container or wrapped in plastic wrap chilled in the fridge for up to 4 days.
Freezer – You can make and freeze this pie for up to 2 months. Thaw overnight in the refrigerator and top with whipped cream just before serving.

More Easy Pies and Eggnog Recipes to Make

Chocolate Chess Pie is a twist on a Southern favorite.
The pound cake fans at your holiday table will love this Eggnog Pound Cake recipe.
Sweet Potato Pie is topped with a delicious toffee crunch streusel.
A vanilla Eggnog Pie is also a spectacular option for those who like to stick with traditional flavors.
Festive Holiday Eggnog Rice Pudding is a fun twist on classic rice pudding.
Pumpkin Cream Pie with Bourbon Whipped Cream.
You may also like to try this easy Eggnog Dip from Wine and Glue when you need a holiday dessert in no time flat.

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